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Custard Pie Recipe

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★★★★

4 from 28 reviews

This classic Custard Pie recipe features a flaky homemade pie crust filled with a rich, creamy custard made from eggs, heavy cream, whole milk, and aromatic vanilla bean paste. Par-baked to perfection and gently baked until the custard is softly set with a delicate sprinkle of nutmeg on top, this dessert is a comforting treat ideal for any occasion.

Ingredients

Scale

Pie Dough

  • Homemade pie dough (enough for a 9-inch pie)
  • 1 egg + splash of milk (for egg wash, lightly beaten)

Custard Filling

  • 4 large eggs
  • 1 large egg yolk
  • 300 ml heavy cream
  • 300 ml whole milk
  • 150 g granulated sugar
  • 2 tsp vanilla bean paste (or vanilla extract)
  • ¼ tsp salt
  • ¼ tsp nutmeg (ground or freshly grated, plus extra for sprinkling)

Instructions

  1. Par-bake the Pie Crust: Make the pie dough ahead of time to allow it to rest for at least 2 hours or ideally overnight. Shape the dough into your pie dish at least 30 minutes before baking. Line the crust with parchment paper and fill it with baking beans or rice up to the edges to prevent shrinking. Chill the crust in the fridge or freeze for 10 minutes while preheating the oven to 425°F (220°C; 200°C fan-assisted). Bake the crust on the middle rack for 15-18 minutes until the edges are golden brown.
  2. Seal the Pie Crust: Remove the pie from the oven, reduce the temperature to 375°F (190°C; 170°C fan-assisted), lift out the parchment paper and baking beans carefully. Brush a thin but complete layer of egg wash on the bottom and sides of the pie crust to seal docking holes. Return to the oven for 5-7 minutes until the inside looks dry and lightly golden. Remove and let cool while preparing the custard filling.
  3. Prepare the Oven for Custard Filling: Lower the oven temperature to 325°F (160°C; 140°C fan-assisted).
  4. Mix Eggs and Sugar: In a large bowl, whisk the eggs, egg yolk, sugar, and salt gently until combined without incorporating air.
  5. Heat Cream and Milk: In a saucepan, combine heavy cream, whole milk, and vanilla bean paste. Warm over medium-low heat until just scalding with steam and tiny bubbles forming but not boiling.
  6. Temper the Eggs: Slowly drizzle a small amount of the hot cream mixture into the egg mixture while whisking constantly to gradually raise the temperature and avoid scrambling the eggs. Continue adding the warm cream gradually until fully incorporated.
  7. Strain Custard: Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps or coagulated egg pieces.
  8. Fill and Add Nutmeg: Pour the smooth custard filling into the par-baked pie crust. Sprinkle the surface evenly with nutmeg. Optionally, brush the edges of the crust with leftover egg wash for a glossy finish.
  9. Bake the Custard Pie: Place the pie on the middle oven rack and bake for 40-50 minutes. Use a pie shield if the crust browns too quickly. The custard is done when the outer 1-2 inches are set and firm but the center still jiggles slightly.
  10. Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or, preferably, overnight to fully set before serving.

Notes

  • Resting pie dough overnight enhances flakiness and texture.
  • Use baking beans or dried rice to prevent pie crust shrinkage during par-baking.
  • Slowly tempering the eggs with hot cream is crucial to avoid curdling the custard.
  • Watching for the proper jiggle when baking ensures a creamy, smooth custard center.
  • A pie shield or strips of foil can prevent over-browning of crust edges during baking.
  • Chilling the custard pie before serving allows it to fully firm up for clean slices.

Keywords: custard pie, classic dessert, homemade pie crust, creamy custard, vanilla custard pie, easy pie recipe

Find it online: https://epicrecipebox.com/custard-pie-recipe/